Crawfish Stuffed Trout Filets
Ingredients:
- 1 lg. trout filet per serving
- 1 can seasoned bread crumbs
- 2 c. chopped crawfish tailmeat
- Olive oil
- 6 oz. crabmeat
- Salt, pepper & lemon juice to taste
- 2 bay leaves
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, finely chopped
- 2 T. minced parsley
- Lemon wedges and parsley
Directions:
- Salt and pepper fish. Set aside.
- Sauté 1 bay leaf, finely
chopped, in olive with half of the onion, celery, parsley, salt, pepper
and lemon juice. Cook until wilted.
- Add water to bread crumbs to
soften, then add crabmeat and finely chopped crawfish tailmeat Add to
vegetable mixture and cook 10 minutes.
- Mound dressing on each
filet, roll and secure with toothpicks. Flour the rolled filets well,
and put in pan with olive oil. Cook about 25 minutes at 300 degrees,
basting often.
- In a saucepan, combine tomatoes with the other
half of the onion, garlic, celery and parsley, 1 bay leaf and salt and
pepper to taste. Add water to achieve desired consistency. Cook about 5
minutes, remove bay leaf and pour sauce over fish.
- Cook an
additional 30 minutes, basting often. Serve on a platter garnished with
lemon wedges and parsley.
Recipe courtesy of Leslie Davis and
Louisiana Crawfish Promotion and
Research Board
Cajun Recipes Page 1